The coffee cream with whipped cream and condensed milk, perfect to enjoy on its own or to create delicious desserts with glazed puff pastry coffee sweets.
You can also prepare the cream, transfer it into a bowl previously lined with plastic wrap, then cover it with a layer of ladyfingers soaked in coffee and then put it in the freezer for 3/4 hours or overnight. Turn your dessert onto a serving plate (let it sit for 15 minutes at room temperature so it softens slightly), dust with unsweetened cocoa powder and serve sliced.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Cooking methods: No Cooking
- Cuisine: Italian
Ingredients for the Coffee Cream with Whipped Cream and Condensed Milk:
- 2 espresso cups espresso coffee
- 3.4 fl oz condensed milk
- 1.7 cups whipping cream
- to taste chocolate flakes
- to taste almond flakes
Tools for the Coffee Cream with Whipped Cream and Condensed Milk:
- 2 Bowls
- 1 Electric Whisk
- 6 Dessert Cups
Steps for Preparing the Coffee Cream with Whipped Cream and Condensed Milk:
In a bowl, put the condensed milk, add two cups of room temperature coffee, and mix well.
In another large bowl, place the whipping cream (we used unsweetened cream because the condensed milk is added later; if you prefer, you can also use sweetened cream). Start whipping the cream at a low speed with the electric whisk, then gradually increase to medium speed. When it begins to thicken, add the condensed milk mixed with coffee.
Whip the mixture until it is well whipped.
Cover the bowl with plastic wrap and store it in the refrigerator until use. We recommend keeping it for at least a couple of hours before consuming, so the flavors meld together.
Transfer the cream into glass cups and decorate with dark chocolate flakes and almond flakes or simply with unsweetened cocoa powder.
Advice:
As an alternative to espresso coffee, you can use instant coffee previously dissolved in a little warm milk and then cooled.
